Immobilization of <i>Saccharomyces cerevisiae</i> on Apple Pieces to Produce Cider

Immobilization of <i>Saccharomyces cerevisiae</i> on Apple Pieces to Produce Cider

Three yeasts (<i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>, a commercial probiotic yeast; <i>S. cerevisiae</i> W13, a wild yeast able to remove ochratoxin A; and <i>S. cerevisiae</i> 17, a wild yeast with promising probiotic traits) were scree...

Full description

Bibliographic Details
Main Authors:	Clelia Altieri, Daniela Campaniello, Barbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, Antonio Bevilacqua
Format:	Article
Language:	English
Published:	MDPI AG 2019-08-01
Series:	Fermentation
Subjects:	functional starter cultures cell immobilization <i>Saccharomyces cerevisiae</i> reusable starter functional cider
Online Access:	https://www.mdpi.com/2311-5637/5/3/74

Similar Items

Industrial Validation of a Promising Functional Strain of <i>Lactobacillus plantarum</i> to Improve the Quality of Italian Sausages
by: Daniela Campaniello, et al.
Published: (2020-01-01)

Chemical Composition and Flavor Characteristics of Cider Fermented with <i>Saccharomyces cerevisiae</i> and Non-<i>Saccharomyces cerevisiae</i>
by: Yuzheng Wu, et al.
Published: (2023-09-01)

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production
by: Alice Agarbati, et al.
Published: (2018-05-01)

Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça
by: Fátima de Cássia Oliveira Gomes, et al.
Published: (2009-04-01)

Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains
by: Barbara Speranza, et al.
Published: (2020-09-01)

Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olives
by: Barbara Speranza, et al.
Published: (2021-06-01)

Functional Characterization of <i>Saccharomyces</i> Yeasts from Cider Produced in Hardanger
by: Urban Česnik, et al.
Published: (2023-09-01)

Microbial Resources and Sparkling Wine Differentiation: State of the Arts
by: Vittorio Capozzi, et al.
Published: (2022-06-01)

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
by: Barbara Speranza, et al.
Published: (2020-12-01)

Effect of Co-Inoculation of <i>Candida zemplinina</i>, <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)
by: Maria Tufariello, et al.
Published: (2020-05-01)

Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production
by: Chih-Yao Hou, et al.
Published: (2021-12-01)

Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation
by: Diána Sárdy Nyitrai, et al.
Published: (2022-09-01)

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter
by: Yi Fan, et al.
Published: (2020-02-01)

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization
by: Liang Liu, et al.
Published: (2022-11-01)

Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of <i>Saccharomyces cerevisiae</i>, <i>Pichia kudriavzevii</i>, and <i>Lactiplantibacillus plantarum</i>
by: Lujun Hu, et al.
Published: (2023-02-01)

Pilot Scale Evaluation of Wild <i>Saccharomyces cerevisiae</i> Strains in Aglianico
by: Davide Gottardi, et al.
Published: (2023-03-01)

Cider Production from King Mandarin (Citrus nobilis Lour.) and Its Antioxidant Activity
by: Thien Vo Hao, et al.
Published: (2023-01-01)

Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in Wine
by: Angela Capece, et al.
Published: (2020-05-01)

Microencapsulation of <i>Saccharomyces cerevisiae</i> into Alginate Beads: A Focus on Functional Properties of Released Cells
by: Antonio Bevilacqua, et al.
Published: (2020-08-01)

Influence of Microencapsulation on Fermentative Behavior of <i>Hanseniaspora osmophila</i> in Wine Mixed Starter Fermentation
by: Grazia Alberico, et al.
Published: (2021-07-01)

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts
by: Cristina Romani, et al.
Published: (2020-06-01)

Strain-Specific Responses by <i>Saccharomyces cerevisiae</i> to Competition by Non-<i>Saccharomyces</i> Yeasts
by: Cristobal A. Onetto, et al.
Published: (2021-08-01)

APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
by: Ivan Muzira Mukisa, et al.
Published: (2020-12-01)

Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking
by: Cristina Romani, et al.
Published: (2018-02-01)

Dominance of <i>S. cerevisiae</i> Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains
by: Maria Aponte, et al.
Published: (2020-10-01)

Potential Use of <i>Lactiplantibacillus plantarum BCC 4352</i> as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)
by: Yutthana Kingcha, et al.
Published: (2024-03-01)

Novel <i>Saccharomyces cerevisiae</i> × <i>Saccharomyces mikatae</i> Hybrids for Non-alcoholic Beer Production
by: Peter Vaštík, et al.
Published: (2023-02-01)

Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp.
by: Jennifer Badura, et al.
Published: (2023-01-01)

Research on the Effect of Simultaneous and Sequential Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Antioxidant Activity and Flavor of Apple Cider
by: Xiaodie Chen, et al.
Published: (2023-01-01)

Next Generation Winemakers: Genetic Engineering in <i>Saccharomyces cerevisiae</i> for Trendy Challenges
by: Patricia Molina-Espeja
Published: (2020-10-01)

The Effect of Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Non-<i>Cerevisiae</i> Yeasts on Ethanol and Glycerol Levels in Wine
by: Nedret Neslihan Ivit, et al.
Published: (2020-07-01)

Coffee protein profiles during fermentation using different yeast inoculation methods
by: Ana Paula Pereira Bressani, et al.
Published: (2020-05-01)

Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation
by: Yangbo Song, et al.
Published: (2020-06-01)

Cytotoxicity of Oleandrin Is Mediated by Calcium Influx and by Increased Manganese Uptake in <i>Saccharomyces cerevisiae</i> Cells
by: Lavinia L. Ruta, et al.
Published: (2020-09-01)

Selection of Yeasts as Starter Cultures for Table Olives: a Step-by-Step Procedure
by: Antonio eBevilacqua, et al.
Published: (2012-05-01)

Bioethanol Production Based on <i>Saccharomyces cerevisiae</i>: Opportunities and Challenges
by: Hongyang Zhang, et al.
Published: (2023-07-01)

<i>Torulaspora delbrueckii</i> Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production
by: Noemi Tocci, et al.
Published: (2023-03-01)

Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino Acids
by: Gabriella Siesto, et al.
Published: (2022-11-01)

Efficient Secretory Expression of Leghemoglobin in <i>Saccharomyces cerevisiae</i>
by: Yiyun Huang, et al.
Published: (2024-03-01)

<i>Saccharomyces cerevisiae</i> and Caffeine Implications on the Eukaryotic Cell
by: Lavinia Liliana Ruta, et al.
Published: (2020-08-01)